Ingredients
1 cup water1/2 cup sugar1/4 teaspoon almond extract1 package (16 ounces) frozen mango chunks, thawed4 ounces cream cheese, softened1/2 cup confectioners’ sugar1/2 teaspoon vanilla extract2 cups heavy whipping cream22 crisp ladyfinger cookies1 package (5 ounces) miniature meringue cookies, coarsely crushed1 cup sliced almonds
Preparation
For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely.
Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners’ sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture.
To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.
